Louise Tatum
1 can cherry pie filling 2 sticks margarine/butter
1 box yellow cake mix 1 large can pineapple, drained
1 can coconut 1 c. nuts, chopped
Spread cherry filling in sheet pan. Top with pineapple. Spread dry cake mix over fruit. Spoon melted butter over cake mix. Sprinkle coconut and nuts. Bake at 350° for 1 hour.